Rumen and honeycomb beef less than 12 months
Semi-cooked veal beefs are characterized by a thin rubbery tissue, with a light colour typical of this product. The inner part maintains its natural mucosa composed by numerous small papillae. The outer part is composed by muscle-fibrous tissue and it's properly degreased with a suitable centrifugal-refiner machine.
Vacuum packaging ensures adequate protection of the product, avoiding the creation of dehydrated areas and typical "cold burn" stains.